The velvety texture of this pudding is achieved by baking it in a simple water bath.

Ingredients

3-- eggs, beaten

1 1/2cups 1 percent low-fat milk

1/3cup packed brown sugar

1teaspoon vanilla extract

1/2teaspoon almond extract

1teaspoon cinnamon

1cup cooked brown rice

1/2cup dried cherries

1/2cup almonds, toasted, coarsely chopped (optional)

Instructions

Preheat oven to 350F.

Combine eggs, milk, sugar, vanilla, almond extract and cinnamon in a medium mixing bowl. Beat until well combined (but not foamy.) Stir in rice and cherries. Pour mixture into 1 1/2-quart casserole dish. Place dish in a 2-quart square baking dish or pan on an oven rack. Pour boiling water into the baking dish around the casserole dish to a depth of 1 inch.

Bake 45 to 55 minutes, until a knife inserted near center comes out clean. Serve warm or room temperature. Garnish with almonds.